Homemade Ice Cream
This homemade ice cream recipe gives you a creamy, rich, and customizable frozen treat that you can enjoy any time. Whether you're churning with an ice cream maker or using the no-churn method, this recipe is versatile and easy to make. It allows you to choose your favorite flavors and add-ins for a personalized ice cream experience.
Equipment
- Ice Cream Maker (Optional, for churning method) – 1 unit
- Hand Mixer or Whisk (For whipping cream) – 1 unit
- Hand Mixer or Whisk (For whipping cream) – 1 unit
- Saucepan (for cooking custard base, if using churned method) – 1 unit
- Measuring Cups & Spoons (1 set)
- Airtight Freezer Container (for storage) – 1 unit
Ingredients
For the Vanilla Ice Cream Base:
- 1 ½ cups 360 ml Heavy Cream
- 1 ½ cups 360 ml Whole Milk
- ¾ cup 150 g Granulated Sugar
- 1 tablespoon 15 ml Vanilla Extract
- 4 large Egg Yolks for churned version only
For No-Churn Version:
- 2 cups 480 ml Heavy Cream
- 1 can 14 oz, 396 g Sweetened Condensed Milk
- 1 tablespoon 15 ml Vanilla Extract
Optional Mix-ins:
- ½ cup 120 g Chocolate Chips (for chocolate ice cream)
- ½ cup 60 g Crushed Oreos (for cookies and cream)
- 1 cup 150 g Fresh Berries (for berry-flavored ice cream)
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the milk and sugar over medium heat, stirring until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until pale. Slowly temper the egg yolks by adding a bit of the hot milk mixture, whisking constantly. Gradually pour in the rest of the hot milk while whisking.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon (170-175°F or 77-80°C).
- Remove from heat and stir in vanilla extract.
- Cool the custard base to room temperature, then refrigerate for at least 2 hours or until chilled.
Churn the Ice Cream:
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
Freeze:
- Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
No-Churn Ice Cream:
Whip the Cream:
- In a large mixing bowl, whip the heavy cream until soft peaks form (about 3-4 minutes).
Combine Condensed Milk and Flavoring:
- In a separate bowl, mix together the sweetened condensed milk and vanilla extract (or any other flavorings you desire).
Fold Together:
- Gently fold the whipped cream into the condensed milk mixture, taking care to maintain the airiness of the cream.
Freeze:
- Transfer the mixture to an airtight container, smooth the top, and freeze for 4-6 hours or overnight.
Notes
- Flavor Variations: The base recipe is incredibly versatile. You can make chocolate, strawberry, or coffee-flavored ice cream by adding cocoa powder, strawberry puree, or espresso during the mixing stage.
- Storage: Store homemade ice cream in an airtight container with a layer of plastic wrap pressed onto the surface to prevent freezer burn. Homemade ice cream is best enjoyed within 1-2 weeks.
- Mix-ins: For additional texture, add mix-ins like crushed cookies, chocolate chunks, or swirls of caramel or fruit right before freezing. Just fold them into the churned or no-churn ice cream mixture before transferring it to the freezer.
- Soft Serve: If you prefer soft-serve ice cream, you can serve it straight from the ice cream maker before freezing. It will be softer but still delicious!